Syzygium aqueum (Burm.f.) Alston

Jambu air or water apple (Syzygium aqueum) is a tree 3-10 meters tall of the Myrtaceae family, a close relative of clove and jambu bol, originating from Brazil and spreading to India and China. Its crisp, watery fruit is commonly eaten fresh, made into rujak, or pickled. Its bark is traditionally believed to relieve canker sores, while its fruit helps control blood sugar.

Grows well at elevations of 5–500 m above sea level. Direct sunlight with an intensity of 40-80%, temperature ranging 10-28 °C, humidity 50-80%. Grows well in long dry seasons and well-drained conditions.

• Roots taproot with smaller root branches.
• Stem large at the base, smaller toward the top, smooth surface.
• Leaves elliptical shaped, blunt leaf tip, generally green on the upper side.
• Flowers consist of 2 petals, yellowish-white in color, located at leaf axils.
• Fruit a berry, single, fleshy, smooth surface. Shape varies, generally bell-shaped, round-triangular, oblong and lobed.
• Seeds round, white-brown, numbering 4-5 located inside the water apple fruit.

• Generative propagation using seed, vegetative propagation with air-layering, budding and cuttings.
• Harvested twice a year if the water apple uses air-layered seedlings that fruit 8-12 months after planting.

Myricetin, phenolics, flavonoids, essential oils, hexahydroxyflavone, steroids, terpenoids, tannins, glycosides, formic acid, tartaric acid, phenolic, β-carotene.

Addresses inflammation, maintains skin health, yaws, controls blood sugar, prevents muscle cramps, controls bad cholesterol levels, maintains the digestive tract, treats malaria, and pneumonia.

• Select healthy water apple branches, wash the branches thoroughly with running water, drain and wipe with a clean cloth.
• Arrange on a tray/container then dry in the sun for 12 days.
• Store in airtight plastic.

Jambu cai (Sunda), Jambu wer (Java), Jambu aie (Minahasa), Jhambhu wir (Madura), Jambu jene, Jambu salo (South Sulawesi).